In a large salad bowl beat hung curd till it gets creamy texture then add low fat mayonnaise, mix well. Now add salt, pepper, zero and rosemary, mix it well and keep in a refrigerator. In another bowl mix prune, all the diced fruits and vegetables and pour dressing over it, toss well to mix. Chill in a refrigerator for half an hour and serve chill garnished with raisins and chopped walnuts.

Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop. Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.

·This recipe can be fun. Try throwing in a few fresh raw peas, some fresh sliced raw green beans, etc.

SALSA BARLEY SALAD

Ingredients:

·200 gms whole barley pearls

·2 medium tomatoes chopped

·1 medium onion chopped

·1 tbsp jalapeños peppers chopped

·2 tbsp sliced olives

·½ cup chopped green sweet pepper

·½ cup red sweet pepper

·1 tbsp olive oil

·2 tsp lemon juice

·2 tbsp vinegar

·2 tbsp fresh cilantro

·2-3 green chillies

·½ tsps chilli powder

·1 tsp oregano

·2 tsp chopped garlic/fresh basil fine chopped

·½ tsp zero sugar/ground black pepper each

METHOD

Cook barley in boiled water for 15 minutes or until done 90%,drain and keep it aside.

Combine the drained barley and tomatoes and onion,jalapeno peppers,olives and green and red sweet peppers in a large mixing bowl.Toss to mix well.For dressing combine oil ,lemon juice,vinegar,cilantro,chilli powder ,garlic sugar oregano,green chillies and black pepper in a bowl and mix well.

Add the dressing to the barley mixture,toss gently to coat.cover and refrigerate for 2 to 24 hrs and garnishes with fresh basil.Serve chilled.

STUFFED CUCUMBER

Ingredients

·3 medium cucumber

·50 grams paneer

·1 tsp freshly chopped dill or fresh coriander

·2 pinch saunf pd

·¼ tsp chopped green chilli

·3 tsp fresh hung curd

·salt/pepper to taste

METHOD

·Peel each cucumber than ,Scoop out from the center.Grate the paneer keep it aside.Cream the curd with your palm then add the dill or coriander,green chilli,salt/pepper,Saunf and add grated paneer.Fill the cucumber centers with the mixture.Cut onto round slices.Decorate with a fine julienneof red and green cabbage on a base and serve.

MARINATED BEAN SALAD

Ingredients:

2 cups freshgreen beans cut into 1 inch lengths

1/4thcup chick peas,drained and rinsed(White chana)

2 Tbsp minced onion

3 medium cloves garlic,pressed

1 large ripe fresh potato seeds and excess pulp removed,diced

2 tbsp chopped fresh basil(Tulsi).

1 tbsp chopped fresh oregano

1 tbsp chopped fresh parsley

3 tbsps fresh lemon juice

2-3 tbsp extravirgin olive oil/refined veg oil

salt and cracked black pepper to taste

Method:

Bring lightly salted water to a boil. Cut green beans by cutting ends.

Cook green beans in lightly salted boiling water for just about 3-5 minutes, or until tender.

Drain well in colander. Dry with paper towels so they don’t dilute flavor with excess water.